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Slow Cooked Bread Pudding

User Rating4.7 out of 5 (3 Reviews)  Write a Review

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This cinnamon and nutmeg spiced bread pudding is made in the slow cooker, with bread cubes, eggs, milk, and optional raisins.

Ingredients:

  • 4 cups French bread cubes, toasted
  • 2 1/2 cups milk, scalded, cooled slightly
  • 2 eggs, beaten
  • 3/4 cup sugar
  • 1/4 teaspoon cinnamon
  • dash nutmeg
  • dash salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter
  • 1/2 cup raisins, optional
  • dessert sauce or whipped cream for garnish

Preparation:

Lightly butter the slow cooker then add bread cubes. In a small bowl, whisk together the scalded milk, eggs, sugar, cinnamon, nutmeg, salt, vanilla, and melted butter. Pour milk mixture over the bread cubes then add raisins, if desired. Gently, using a large spoon or spatula, press bread cubes down into mixture so all bread pieces will soak up milk mixture. Do not stir. Cover and cook on LOW setting for 5 to 6 hours, until bread pudding is set. Serve with a dessert sauce (links below) or whipped cream.

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Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

5 out of 5 5 out of 5
So easy, a kid (or husband!) can make itJuly 04, 2009By BrigetteMora
"We did this together, we love making dessert as a family. We used a little too much bread (my daughter didn't measure it, just tossed all the dried bread in, lol,) but other than that, it turned out delicious! An easy recipe that practically cooks itself with ingredients we almost always have on hand, this one's a winner! Living in high desert, we just air dry our bread, putting it together in a basket here and there when someone doesn't want what's left of the bread, in true pan perdu style."

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